BC Professional Cook 1 Practice Test
Free · 231 Questions.

• 4 °C to 60 °C
• 0 °C to 20 °C
• 20 °C to 74 °C
• 60 °C to 100 °C

Why: Bacteria multiply fastest between 4 °C and 60 °C. Food is kept cold at 4 °C or below and hot at 60 °C or above, and time in the zone is kept to a minimum.

• Equal parts fat and flour by weight
• Two parts flour to one part fat by volume
• One part flour to two parts water
• One part butter to three parts liquid

Why: A roux is cooked fat and flour in equal weights. The longer it cooks, the darker and nuttier it becomes and the less thickening power it has.

• 71 °C
• 63 °C
• 60 °C
• 82 °C

Why: The BC food-safety guidelines list 54 to 60 °C for rare roast beef, 60 to 65 °C for medium, 65 to 69 °C for medium-well and 71 °C for well-done beef, pork, lamb and veal. Note: Health Canada's consumer chart lists 77 °C for well-done steaks and roasts, so you may see either figure.

• −18 °C or colder
• −10 °C or colder
• −5 °C or colder
• 0 °C or colder

Why: The BC Food Premises Regulation requires frozen food to be stored, displayed or transported at a temperature of not more than −18 °C.

• Soda needs an acid to react; baking powder already contains an acid
• Powder needs an added acid; soda reacts without one
• They are two names for the same product
• Soda only reacts once heat is applied

Why: Baking soda is an alkaline that gives off about twice as much gas when it has an acid to react with, such as buttermilk, molasses or natural cocoa. Baking powder already contains the acid, and it releases gas when it is moistened and heated.